In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Transfer to a resealable plastic bag; seal. Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet.
Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown.
Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside.
Remove soft dough from the inside with a fork. For filling, in a mixing bowl, beat milk, vanilla and pudding mix on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.
In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.
Yield: 8 eclairs.